Delicate, viscous, creamy, aromatic, moderately sweet homemade liqueur. The drink will be a great aperitif or a great end to a hearty meal.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
If you love the legendary Baileys liqueur, then this recipe is one of the options for imitating this Irish cream liqueur. And for more resemblance to the original, take whiskey, although even vodka or moonshine will do. Thanks to the sweet and delicate taste of milk and whipped yolks, this drink is perfect for celebrating the New Year 2018. The drink will decorate the festive table and become the most popular among the female half. Although many representatives of the strong half also drink it with pleasure.
Today we will consider a successful recipe for liqueur with egg yolks and cream at home. Egg yolks act as an emulsifier here, i.e. thickener. The main thing here is to choose the right additional related products. There are no third-party additives in this recipe, as in industrial products, for example, palm oil, vegetable fats, sweeteners, etc. Without the addition of these products, industrial liqueurs will simply stratify due to long-term storage. The liqueur suggested below can already be consumed in half an hour. It does not need to be kept and insisted for several days. Just keep the liquor in the refrigerator before serving.
- Caloric content per 100 g - 280 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- Cream - 500 ml
- Whiskey - 100 ml
- Yolks - 3 pcs.
- Instant coffee - 1 tablespoon
- Sugar - 100 g
Step by step preparation of homemade coffee liqueur with eggs and milk, recipe with photo:
1. Heat the cream, but do not bring it to a boil, otherwise it may curl.
2. Divide the eggs into whites and yolks. You won't need proteins for the recipe, so cover them with cling film and refrigerate. And add sugar to the yolks.
3. Beat the yolks with a mixer until a rich lemon air mass is formed.
4. Add instant coffee to the yolks.
5. Beat again with a mixer so that the coffee is completely dispersed throughout the mass.
6. Pour the cream into the yolks through a fine sieve.
7. Mix the products with a mixer and pour in the whiskey.
8. Stir again and remove the foam formed on the surface.
9. Pour the liqueur into a bottle and store it in the refrigerator for no more than 2-3 days.
See also the video recipe on how to make homemade egg liqueur.
